Chai began as an ayurvedic remedy. In the areas of Assam and Darjeeling, locals used the teas for their warming, circulatory stimulating, and astringent benefits. Combining the tea with herbs, and delivering to the body in the vehicle of milk, produced a healing and nutritive tonic, especially effective for the cold and damp seasons near the Himalayas.
These days, commercial chai is often highly sugared or caffeinated, and traditional recipes are overheating for those with excess pitta.
This is why I created a blend that is more tridoshic, and has organic medicinal grade herbs supporting digestion and immunity.
Here is a video showing how I make chai with this signature blend. Also, here is traditional chai recipe.
Enjoy! (and here is where you can PURCHASE IN OUR ONLINE STORE.)
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